Lemon Parsley Pasta with Brussels Sprouts, Grilled Corn and Shrimp

You know the feeling….. it’s after 6:00 p.m.,  you’ve worked all day, the family is hungry….. and your to-do list is not yet done.  AND, it is the bewitching dinner hour.

I literally threw this together with ingredients I had in my pantry or freezer.  Everyone loved it.  Try it yourself, or use it as a launching pad to experiment with combinations of random things lurking in your kitchen!

Lemon-Parsley Pasta with Roasted Brussels Sprouts, Grilled Corn and Shrimp

(AKA: Pantry-Freezer-Desperate-Dinner)


  • 1 pound large shrimp, shelled
  • 8 oz lemon parsley pasta (any favors will work, but this was from our local farmers market)
  • 2 cups corn, grilled & taken off cob
  • 3 cups Brussels sprouts, trimmed & quartered
  • Olive oil cooking spray
  • Salt, pepper & garlic powder to taste
  • Olive oil

Cook pasta according to package directions.  Place Brussels sprouts on baking sheet sprayed with olive oil cooking spray.  Coat sprouts with spray also.  Salt & pepper to taste.

Place shrimp on another baking sheet prepared with olive oil cooking spray.  Coat shrimp with spray, salt, pepper and garlic powder.

Roast sprouts in 400-degree oven for 20 minutes.  Turn over and roast another 20 minutes.

When roasting time has 10 minutes left, add corn to the baking sheet with the Brussels sprouts.  And, place the shrimp sheet in the 400-degree oven for 5 minutes, turn, and allow to roast another 5 minutes.

Combine pasta, veggies, and shrimp.  Garnish with Parmesan cheese, if desired.



Author: drjennbowersnutrition

Dr. Bowers is a Registered Dietitian Nutritionist with over 20 years of experience in clinical nutrition, education and health promotion. Her down-to-earth philosophy is "All foods can fit!"

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